Lamb Ribs - My Recipes

Introduction

Lamb ribs are a versatile and flavorful cut, known for their rich taste and tender texture when cooked properly. These ribs, also called lamb riblets or Denver-style ribs, are the equivalent of pork spare ribs and are typically cut from the breast primal section of the lamb. This recipe offers two methods of cooking: in the oven or on the grill. With slow cooking followed by a quick sear, these lamb ribs become fall-off-the-bone tender and are infused with delicious flavors, such as a sticky honey-garlic glaze or a tangy hoisin barbecue sauce.

Ingredients

For the Lamb Ribs:

2 racks lamb spare ribs (Denver style, about 1.25 lbs each)
Salt and pepper, to taste

Sticky Honey Garlic Sauce:

½ tbsp olive oil
3 cloves garlic, minced
¾ cup honey
1 tbsp fresh rosemary leaves, finely chopped
2 tsp lemon juice, freshly squeezed

Hoisin Barbecue Sauce:

¾ cup hoisin sauce
2 tbsp dark soy sauce
2 tbsp shaoxing wine or sake
2 tbsp honey
1 tsp rice vinegar
1 tbsp sesame oil
2 tsp fresh ginger, finely grated
2 tbsp green onion, finely chopped

Instructions

Oven Method:

Preheat Oven: Preheat your oven to 275-300°F.
Prepare the Ribs: Pat the lamb racks dry with a paper towel. Remove the membrane on the meatier side by lifting it with the tip of a knife and peeling it off. Line a baking sheet with parchment paper and place the racks on it. Season generously with salt and pepper on both sides, then cover with another sheet of parchment paper. Wrap the ribs tightly in aluminum foil.
Slow Cook: Place the wrapped ribs in the oven and cook for 1 hour and 45 minutes. Check for tenderness; if not satisfied, cook for an additional 20 minutes.
Glaze and Finish: Once the ribs are tender, uncover them and brush with your choice of sauce on both sides. Return them to the oven for 20-25 minutes until they form a nice crust. Optionally, broil for the last 5 minutes to add extra crispiness. Keep a close eye to prevent burning.
Rest and Serve: Transfer the ribs to a cutting board, brush with sauce again, and allow them to rest for 5 minutes before slicing.

Grill Method:

Preheat Grill: Set up a dual heating zone with charcoals or burners on one side only, creating an indirect heating zone. Preheat to 275-300°F.
Prepare the Ribs: Follow the same preparation steps as in the oven method (pat dry, season, and wrap with parchment paper and foil).
Slow Cook: Place the wrapped ribs near the heat source but not directly over it. Close the lid and cook for 1 hour and 30 minutes. Check for tenderness; if not satisfied, wrap again and cook for another 20 minutes.
Grill and Finish: Remove the foil, place the ribs directly over the direct heat, and grill for 4-5 minutes per side. Brush with barbecue sauce or glaze, cooking for an additional couple of minutes on each side until a crust forms.
Rest and Serve: Move the ribs to a platter, brush with sauce once more, tent with foil, and let them rest for 10 minutes before serving.

Sauce Preparation:

Sticky Honey Garlic Sauce: In a small saucepan, sauté minced garlic in olive oil over medium heat until fragrant. Reduce the heat to low, add honey and rosemary, and let it simmer. Remove from heat, add lemon juice, stir, and keep warm.
Hoisin Barbecue Sauce: In a small saucepan, combine all ingredients and simmer over low heat for 7-10 minutes until the sauce thickens. Remove from heat and use as a glaze or dipping sauce.

Conclusion

Lamb ribs, when cooked using the proper techniques, can be transformed into tender, juicy, and flavorful dishes. Whether using the oven or the grill, slow cooking ensures the ribs become melt-in-your-mouth tender, while a final high-heat finish adds a delightful crust. The accompanying sauces, be it the sticky honey garlic glaze or the hoisin barbecue sauce, enhance the rich flavor of the lamb. Serve these ribs with sides that complement your chosen glaze, and you’ll have a meal that is sure to impress!